Black Currant Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g currants, black
- 500 g suar
Print Recipe
Pin Recipe Instructions
- Wash the black currants and pluck from the stems. Put the berries in a large saucepan with the same amount of sugar and cook for 3 - 5 minutes. Skim off any foam that may appear. Make a gelling test after 3 minutes, i. H. Put a drop on a cold plate and test whether the jam has already gelled. Depending on the desired consistency, continue to cook or not. Immediately pour hot into screw-top jars, close and turn upside down for 5 minutes.
- Annotation:
- Due to the high pectin content of black currants, the jam gels even without the use of preserving sugar.
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